6-8 Wooden skewers, soaked in water for at least 2 hours
½ Green Pepper
½ Red Pepper
2 Tbsp Pesto (homemade or store-bought)
2-3 Tbsp Olive Oil
1 Tbsp Pine Nuts, toasted
Mix together the pesto and oil and set to one side. Cut all the vegetables and cheese into 1-2inch pieces and place the vegetables into one bowl, and the cheese in another.
Spoon a third of the marinade into each bowl and toss together. I like to marinade for an hour or two (normally whilst the skewers are soaking) but these work with no marinade time just fine.
Skewer the vegetables and the cheese onto separate skewers (this will ensure everything cooks perfectly) and set to one side.
Heat a grill pan in Roccbox for a few minutes, add the skewers to the hot pan and return to Roccbox.
Cook for around 6-8 minutes rotating and moving the skewers to ensure even cooking. You can remove any skewer that is cooked to your liking whilst leaving the others to continue cooking.
Once all the skewers are on a serving platter or plate drizzle over the last bit of marinade and top with the toasted pine nuts. I like to take everything off the skewers and toss it through a big salad but they’re great however you want to eat them.